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Saturday, October 26, 2013

Bashi Mashuni ( Eggplant and Tuna Sambal)

My sons hate eggplants, I have tried frying them with bread crumbs, curried , but they just seem to choke and gag every time I tried to feed them eggplants.

Mashuni is a type of fish sambal , a local dish , which is usually served with flat bread for breakfast or dinner. Sometimes its made with just smoked tuna, onions, chillies , lime and freshly grated coconut. If pressed for time the smoked tuna is replaced with a canned tuna.Sometimes there is a some type of vegetable added , such as a local green finely sliced , cooked pumpkin, drumstick or eggplants.

A few days ago I decided to make eggplant mashuni to go along side my flat bread. My mum usually boils the eggplants but I decided to roast my eggplants instead. The taste was much nicer as roasted eggplants tasted much better than boiled ones. After dinner I asked my elder son whether he liked his mashuni and he goes, yes mum !!, when I told him he had just wolfed down some eggplants and he goes all round eyes and a big " HUh!?!?!, really!! so that why you kept asking me if I liked it "!

1. Prick your eggplant with a fork a few times and pop into a hot oven, about gas mark 5- 6 for about 30- 45 minutes till brown and slightly shrivelled. ( if you want to speed things up a bit, cut the eggplant in half and place on a lightly oiled baking tray cut side down for about 20 minutes.)Take it out and cool and cut in half and scoop out the flesh with a spoon. Place on chopping board and finely chop the flesh. Set a side.

2. Place your sliced onions in a bowl, along with lime juice and salt and with your fingers scrunch up till the onions become soft and releases their juices.